Thursday, 4 June 2015

Pesto Prawn Spring Risotto

This is my delicious spring risotto recipe...

OK, you can eat it any time of the year, but it is springy and green and perfect for this time of year.

(Serves 3)

250g Arborio rice
900ml vegetable stock
5 spring onions
2 tbsp extra virgin olive oil
160g cooked and peeled prawns
2 handfuls fresh spinach
2 tbsp green pesto
3 tbsp cottage cheese, to serve
Chives, to serve
Pinch of thyme
Salt & pepper, to taste

Heat the oil in a large pan, add the spring onions and cook on a medium heat for about 5 minutes until they soften.

Next add the rice and stir so all the grains are coated in the olive oil.

Turn the heat up a little and add a ladle full of the stock stirring constantly until absorbed by the rice. Then add another until absorbed again and repeat until all the stock has been used and the rice is soft. This should take about 20 minutes - don't forget to keep stirring.

With the last ladle full of stock, add the thyme, spinach, seasoning and cooked prawns. Stir until the stock is absorbed, the spinach wilted and the prawns warmed though. Stir through the green pesto.

Serve with the chives and a dollop of cottage cheese.

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